Vegan Dinners
India Cashew Curry Gravy
A Side Dish For Any Indian Recipe
The Madras sauce used at Indian restaurants as a background for mock duck is our favorite! We like it made with a medium heat and we love the aromatic spices! Create this gravy and add whatever you love to it... assorted veggies, beans, tofu, etc.
Ingredients
2 cans fire roasted whole organic tomatoes
2 yellow onions diced
8 garlic cloves peeled and minced
1/2 cup organic raw cashew nuts
3 inches fresh ginger root peeled and diced
2 tablespoons paprika
1 teaspoon turmeric
2 teaspoons coriander
2 teaspoons ground cumin
1/4 teaspoon crushed red peppers
1 teaspoon sea salt
2 whole serrano chilies, seeds & vines removed, diced
1 cup Tofu Tandoori Marinade
assorted veggies, beans and/or tofu
1 tablespoon olive oil
Tools
heavy bottomed skillet
teaspoon
measuring spoons
measuring cups
can opener
knives
Cuisinart with knife blade
Preparation
Ginger Peeling
The simplest way to peel ginger root is to use a teaspoon and scrape the skin off. Not only is this fast, but SAFE and leaves you with little waste.
Cashew Nuts
With the knife blade pulse the cashews in a Cuisinart to a medium fine grind and set aside.
Dry Roast the Spices
Over medium heat, dry roast the turmeric, coriander, cumin, crushed red peppers, paprika and sea salt in a heavy bottomed fry pan... heat until the spices become aromatic and set aside.
Pan Fry the Garlic, Ginger & Onions
Use a heavy bottom cast iron fry pan over medium heat and add the olive oil, garlic, ginger and onions. Cook this mixture over medium heat till the onions become translucent.
Add the Spices
Once the onion is translucent, add the dry roasted spices and the cashews to the mixture.
Add the Tofu Tandoori Marinade
Add one cup of the Tofu Tandoori Marinade and the organic fire roasted tomatoes... tear the whole tomatoes into smaller chunks with your hands. This mixture should resemble a thick cake batter consistency.
Continue to cook this mixture for 20 minutes over a LOW heat with a lid.
HINT
This curry is better the next day because the spices have time to infuse the entire dish. The same is true for the basmati rice and the Tandoori Tofu Steaks. You've probably experienced this with pizza or Italian dishes... the next day the food always seem to taste better.
Presentation
I like to use a larger plate that will hold a mound of basmati rice, the tofu steak, a vegetable and two small containers full of the Minty Onion Chutney and a store bought sweet India chutney. For the best presentation, let the yellow saffron rice peek out by ladling the Indian Cashew Curry Gravy to the side of it with the Tofu Tandoori Steak on top of the gravy. Add a glass of Indian Lemonade and everyone will rave about the flavors!
Recipes for A Complete India Dinner
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